Hidden Valley Ranch: Potato Chowder In A Pocket #rsc

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 5 large red potatoes (cleaned and quartered)
• 1/2 cup plain greek yogurt
• 1 (1 ounce) package hidden valley original ranch seasoning mix
• 1/2 cup water (just enough to mash potatoes) or 1/2 cup milk (just enough to mash potatoes)
• 3 ounces brie cheese or 1/2 cup shredded mozzarella cheese
• 3/4 cup medium frozen shrimp, chopped (use the fully cooked variety )
• 3/4 cup frozen corn
• 1 loaf frozen bread dough, thawed according to directions
• flour, for rolling out pizza dough
• 1 tablespoon olive oil
• hidden valley® original ranch® dressing, for dipping

Recipe

• 1 in a large pot put potatoes and enough water to cover them on the stove over medium to high heat. cook until potatoes are tender. drain.
• 2 to potatoes add yogurt, hidden valley ranch mix, and milk or water. beat until mashed.
• 3 add corn, cheese, and shrimp. blend together.
• 4 cut dough into fourths. roll out each fourth using a little bit of flour, so it doesn’t stick.
• 5 put about ½ cup to ¾ of filling into each fourth. i like to add a slice of brie for good measure! fold the dough over and crimp the edges.
• 6 place “pockets” on a baking sheet lined with foil and sprayed with cooking spray.
• 7 brush olive oil onto each pocket.
• 8 bake at 350° for 30-35minutes.